My Chicken got Porked

Wow I won a contest from Squidinner Contest Central. I would like to thank my Chicken for allowing itself to get porked, I would also like to thank the Pork for porking the chicken, I would like to thank my teeth for chewing it all and my belly for the fullness and satisfaction it felt after eating it.
Oh and a special thanks to vbright105 for having this contest and all you squidoo-ers who voted for me.">

Well I will tell ya...This was not my idea - it was my sisters. It was so good that as always I had to Squidoo it for all. My son loves bacon and chicken bodies were on sale so my sister had seen this done and we decided to try it. I am so glad we did, because it was so easy to do and so yummy to eat. Ok maybe not the most diet conscious recipe, but you gotta live a little right?
So I will tell ya how it was done and even add some other great recipes using both Bacon and Chicken below to try - mmmm mmmm Good.

Ok folks you can Pork your Chicken too and this is how - it is so easy:
See pictures of the recipe below

You get a Oven Roaster Chicken Body - We like Perdue, but any will do and even better when on sale. Oh and be sure it has a pop up timer - what a help those are.

Then you get some Good Ol' Bacon - We used the Hatfield Thick Slice - also on sale BYG1 - so some for this recipe and some for breakfast - lol

Get out your roasting pan - spray with no stick spray. We do not use a rack because we like the Chicken to get extra moist from the juices.

Preheat your oven to the time specified on your Chicken.

Open Chicken package and pull out all that gross stuff. I always give my chicken and extra bath under water and then place it in your roasting pan.

Now it is time to Pork your Chicken. So now you have a naked chicken in your pan. Open your bacon and dress that baby with strips of bacon. Have fun with it - wrap it all around laying the pieces on the top and over the side etc..Looks very impressive coming out of the oven - so do it well and impress your family and friends.

So now you are done with that and you have officially Porked a Chicken - you must be so proud.

Then stick it into the oven - no cover - you want that bacon to get nice and crispy. The juices will flow into the chicken and provide it with a nice flavor. I occasionally bast it throughout the cooking time with my baster.

Then just sit back and wait for the goodness your Porked Chicken will bring to the table.

So while you wait make some side dishes: My favorites - of course Mashed Potatoes and a Veggie.

When your chicken is all done pull off the bacon and set on a plate for those wanting to eat it - It is so good. Then carve up your chicken as normal and enjoy your dinner.

TIPS:
You can find other variations of this I am sure online, but this was so simple and good.

The bacon provides salt - so no need to add extra

Bacon flavor variations liked smoked etc... will give the chicken different flavors - so try things you like.

Ingredients:
12 boneless skinless chicken breasts halves
2 (8 oz) cartons chive and onion cream cheese
12 slices of bacon
salt (to taste)
2 tablespoons butter

Now What?
Step 1: Preheat the oven to 400 degrees. Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½" thickness.
Step 2: Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.
Step 3: Bake uncovered for 35-40 minutes (or until juices run clear).
Step 4: Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.

Minimal Ingredients with BIG taste!!

A pig and a chicken were discussing the essence of a farmer's breakfast.
The chicken said "That's obviously 'Eggs'" and the pig said "It must be Bacon".

After a long discussion the pig finally concluded, "When it comes to breakfast, you merely provide a contribution. I, however, make a full commitment."

Ingredients
* 1/2 cup reduced-fat mayonnaise
* 1 teaspoon minced fresh tarragon
* 2 teaspoons fresh lemon juice
* 4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
* 2 cups shredded romaine lettuce
* 2 cups chopped tomato (about 2 medium)
* 4 center-cut bacon slices, cooked and drained
* 2 cups shredded skinless, boneless rotisserie chicken breast

Now What?
Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.

Makes 4 Servings

Ingredients

* 1 head broccoli, chopped, cooked
* 4 chicken breasts, diced, cooked
* 7 slices bacon, chopped, cooked
* 3/4 cup sour cream
* 4 tablespoons cream cheese
* 1 1/4 cups monterey jack cheese, grated
* 1 cup chicken stock
* 1/4 cup milk
* 1/8 teaspoon ground pepper
* 1/2 teaspoon garlic powder
* 1/2 cup monterey jack and cheddar cheese blend, grated
* 2 tablespoons parmesan cheese
* 1/2 teaspoon bacon grease, reserved (optional)

Now What?
In a medium saucepan, heat chicken stock until boiling.

Reduce heat to low and stir in sour cream and milk.
When dissolved, stir in monterey jack.
When dissolved, stir in cream cheese.
Add garlic powder, ground pepper, and bacon grease (optional).
Whisk until smooth.
Remove sauce from stove and pour into the bottom of a rectangular glass casserole dish.
Layer chicken, bacon and broccoli over the sauce.
Sprinkle cheddar/jack and Parmesan over the top.
Bake at 350 for 15-20 minutes.
SERVES 4 -6